Deviled eggs are a staple at any holiday party, they always seem to be one of the first things to go and I love how simple they are to make. These bacon cheddar & ranch deviled eggs have a nice flavor kick to them and are sure to be a hit at any holiday get-together. The recipe makes 16 deviled eggs which are just 51 calories each, 0 points on WW.
- Sour cream
- Greek yogurt
- Dijon mustard
- Dried chives
- Dried parsley
- Garlic powder
- Onion salt
- Dill weed
- Salt & pepper
- Shredded cheddar cheese
- Green onion
- Bacon crumble
Tips and suggestions…
I used all of my own spices to get that ranch taste, as an alternative you could use a few teaspoons of ranch seasoning.
Cheddar works well with this recipe however any shredded cheese will taste good. You can switch it up and use mozzarella or a 3 cheese blend they will taste as equally delicious.
You could cook your own bacon and crumble it up, I used the packaged real bacon bits as a time saver.
These eggs can be made up the night before, however, I strongly suggest you keep the egg yolk mixture separate from the egg whites till you are ready to serve them.
Leftovers will be good in the fridge for 2-3 days in a sealed container.
Bacon cheddar & ranch deviled eggs
- 8 eggs
- 1 tbsp reduced-fat mayonnaise
- 1 tbsp fat-free sour cream
- 2 tbsp plain 0% greek yogurt
- 1 tsp dijon mustard
- 1/4 tsp dried parsley
- 1/4 tsp dried chives
- 1/4 tsp garlic powder
- 1/4 tsp onion salt
- 1/4 tsp dill weed
- 1/4 tsp paprika
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/3 cup reduced-fat shredded cheddar cheese
- 1/4 cup diced green onion
- 3 tbsp real bacon crumble bits
- Cook the eggs, in a large pot filled about halfway with water, add the eggs and cook on high heat, bring the water to a boil then turn off the heat and cover with a lid, cook for 10-12 minutes make sure you keep the pot on the same burner.
- Strain the water from the eggs and run cold water on them to prevent them from cooking longer.
- Peel the eggs and cut them in half, remove the yolk filling and add it to a bowl.
- Mix in all of the ingredients, leave a little green onion and bacon crumble aside to sprinkle on the tops.
- Using a piping bag or a ziplock bag, pipe the yolk mixture into the egg cups. Top with remaining green onion and bacon bits.
- Store in the fridge, they can be made the night before, however, store the egg whites separate from the egg yolk mixture until you are ready to serve them.